Easy Crockpot Mac and Cheese Recipe
This crockpot mac and cheese recipe cooks uncooked elbow macaroni right in the slow cooker with milk, evaporated milk, butter and two cheeses. The pasta needs no boiling or draining, and the oven stays free for the turkey on Thanksgiving.
Servings: 10 servings
Calories: 500kcal
Equipment
- 6-quart slow cooker
- Whisk
- Box grater
Ingredients
- 2 ½ cups whole milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon salt
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound elbow macaroni uncooked
- 3 cups sharp cheddar 12 ounces, freshly shredded, divided
- 6 ounces deli American cheese cut into small cubes
- 4 tablespoons unsalted butter cut into cubes
Instructions
- Grease the slow cooker insert with butter or cooking spray.
- Whisk the milk, evaporated milk, salt, ground mustard, garlic powder and pepper in the slow cooker.
- Stir in the uncooked macaroni, 2 cups of the cheddar and the American cheese. Press the pasta down so it is covered by the liquid. Scatter the butter over the top.
- Cover and cook on LOW for 1 hour. Stir well, scraping the sides and bottom.
- Cover and cook on LOW for 30–90 minutes more, stirring every 30 minutes, until the pasta is tender and most of the liquid is absorbed. Start checking at 1 1/2 hours in all.
- Turn off the heat. Stir in the remaining 1 cup cheddar, then leave uncovered for 5–10 minutes; the sauce thickens as it stands. Stir and serve.
Notes
Cook on LOW only. HIGH heat scorches the milk and overcooks the pasta on the outside.
To hold for serving, switch to WARM for up to 1 hour and stir in a splash of milk if it gets thick.
Shred the cheddar from a block. Pre-shredded cheese has anti-caking starch that makes the sauce grainy.
Nutrition is an estimate per serving from USDA values.